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Vegetable soup with cheese croutons

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 11
Servings 4
Time 20 min


  • 30
  • 3
    leeks, sliced
  • 4
    medium carrots, peeled and sliced
  • 2
    yellow peppers, cubed
  • 2
    ground cumin
  • 2
    medium potatoes, peeled and cubed
  • 2
    vegetable or chicken stock
  • 4
    slices bread, cubed
  • 25
  • 50
    grated Parmesan cheese
  • 5
    cumin seeds


20 min
Heat butter and fry leeks, carrots, peppers and cumin for 2 minutes. Add potatoes and stock and bring to the boil. Reduce heat and simmer uncovered for 15 minutes. Blend in a food processor until smooth. Return to saucepan to reheat. Season to taste and serve with croutons. CROUTONS Toss bread cubes, oil, cheese and cumin seeds together to coat. Place on an oiled baking tray and cook under the grill for 2-4 minutes, tossing frequently for even browning. Serves 4.

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